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1
Combine crumbs and butter.
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2
Firmly press crumb mix in bottom of a 10-inch springform pan.
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3
Chill.
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4
Place Boysenberries in container of an blender or possibly processor; process till smooth.
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5
Press Boysenberry puree through a sieve; throw away seeds.
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6
Combine Boysenberry puree and 1/2 c. sugar, mixing well.
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7
Beat cream cheese till light and fluffy.
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8
Add in remaining 1 c. sugar, flour, salt, lemon juice and almond extract; beat 5 min.
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9
Add in Large eggs and egg yolks, one at a time, beating well after each addition.
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10
Add in cream; mix well.
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11
Stir in brandy.
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12
Pour batter into prepared pan.
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13
Pour Boysenberry mix over batter; swirl with knife.
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14
Bake at 425 degrees for 10 min; reduce temperature to 350 degrees, and bake for 1 hour and 5 min.
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15
Turn oven off.
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16
Let cheesecake cold in oven 1 hour.
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17
Remove from oven; let cold to room temperature on a wire rack.
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18
Cover and refrigerate8 hrs.
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19
Remove sides of pan.
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20
Serve with Whole Berry Sauce.
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21
WHOLE BERRY SAUCE DIRECTIONS: Drain Boysenberries, reserving syrup.
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22
Combine syrup and jelly in a saucepan; cook over medium heat till jelly dissolves, stirring occasionally.
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23
Combine cornstarch and water.
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24
Add in to syrup mix, and cook till thickened.
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25
Stir in Boysenberries.
